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Ingredients
Serves: 6

200g uncooked pearl barley

700ml water

1 teaspoon olive oil

160g chopped onion

2 cloves garlic, finely chopped

1/2 teaspoon dried rosemary

75g small fresh mushrooms

150g chopped yellow pepper

2 tablespoons white wine

1 (410g) tin cannellini beans, drained and rinsed

1 (400g) tin chopped tomatoes, drained

60g fresh spinach

1 pinch crushed chillies

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MethodPrep:15min › Cook:1hr › Ready in:1hr15min

Bring the barley and water to the boil in a pot. Cover, reduce heat to low and simmer 30 minutes or until tender.

Heat the olive oil in a large pot over medium heat and cook the onion and garlic until tender. Season with rosemary. Mix the mushrooms, yellow pepper and wine into the pot and cook 5 minutes. Stir in the cooked barley, beans, tomatoes and spinach. Season with crushed chillies. Continue cooking 10 minutes or until spinach is wilted.

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Reviews & ratingsAverage global rating:

(80)

Reviews in English (61)

M

by MOTTSBELA

30

I'm not exactly sure this recipe should be in the Soup collection; however, I very much like the flavor and textures. It is a very dry, thick stew - I ate it with a fork - but I don't know that I'd want more liquid in it. If you like these ingredients, you will most definitely like this recipe! (Note: I did spice it up a bit with jalapeno slices and Tabasco sauce.)
-
12 May 2005
(Review from Allrecipes US | Canada)

H

by heather

24

I thought this was one of the best stews I have made yet this season. I used four cups of vegetable broth instead of water to give it extra flavor. Yum!
-
23 Mar 2006
(Review from Allrecipes US | Canada)

L

by Linda T

17

This was very tasty, but as others have mentioned it was really almost too thick and needed some seasoning help. I added some vegetable stock to thin it out a bit and added some cajun type seasonings, more garlic and some more spinach to this. I tasted it right after I made it and really wasn't that impressed, but I let it sit in the fridge overnight and then WOW. Really much better!
-
28 Feb 2007
(Review from Allrecipes US | Canada)